Queen of Hearts Queen of Spades

One of my favorite characters from Disney's Alice in Wonderland is, of course, the magnificent Queen of Hearts: she is so mean, so pushy, so overbearing, so merciless that it's a real pleasure to watch her punishing a very annoining Alice!
To the contrary, in the book, I stand with Alice against the dictatorial Queen...
And now my mind is wondering in the realm of how wrong are some adaptation, especially for young minds, ready to be shaped and that will never read the original book...
But back to the recipe!!!
It happens that I own those cute cutters in the shapes of the symbols of a deck of cards, and sometime I remember to use them!

Carrots and courgettes pie

Puff pastry
1 courgette
1 carrot
1 onion
1 glass of milk
Salt and pepper
Egg yolk to brush

Preheat the oven at 180° C.
Lay the puff pastry and cut it to cover completely a cake mold (remember that you need to cover this pie, so cut wisely!).
Dice the vegetables. Warm the salted and peppered milk.
lay the vegetable inside the covered pan, cover with the milk, then cover the pie with the remaining puff pastry. Decorate the pie with the shape of your choice, brush with the egg yolk and bake until golden and puffed.

Oh, yes, that's fat!

(And it's a pity you can't see it bubbling...)

That's the fat from merguezes! Better: those merguezes are home made by my Halal butcher just down the street! I love to buy my lamb at the Halal butcher because it has more taste that the lamb that is normally sell in Italy: too young for our fine palates... They have wonderful legs of lamb (which I normally roast), any piece from the lamb and merguezes, that sometime we buy even if we don't make couscous: they are just wonderful all by their own, grilled, served with some potatoes.
And this time I made them in a kind like pie.
I boiled some potatoes, then mash them, add some milk (goat milk in this case), some grated emmental, some butter, salt and pepper and cook it for a few minutes. Then I placed some cut merguezes in the bottom of a oven dish, covered everything with the mash, sprinkled with some grated emmental and cooked in the oven for about 20-25 minutes.
Delish!

Waiter, there's something in my... (cheese) pie!!!

What can you possibly do when you have some fresh cheese near the expiration date and you have this intense urge to eat a cheese focaccia???
3 options:
1. Throw the cheese in the bin, take a train and head to Recco, eat hot cheese focaccia, go back on the train and head home with belly happily full;
2. Try, without any success, to make the wonderfully thin Focaccia di Recco at home, and end up with everything in the garbage (I'm NOT referring to an episode happened some years ago in my kitchen!);
3. Open "wish list of recipes I want to make but never have time to", find a cheese kind of focaccia, make it, post it and eat it.

I choose option 3 (albeit a nice trip to Recco would rather be nice...), and in the mean while why not submitting the recipe even to a nice event hosted this month by Cook sister!??? For the rules of the event, please find below the picture of the closed pie...

Here it is, freely adapted form Nigella Lawson's Feast (there goes under the title of Nana's Hachapuri). The dough is so light and airy that you won't even notice it! And the filling so tasty that you will end up asking yourself: "How could I possibly lived until now without eating this???"

Make 6 to 7 pies
For the dough
350 g flour
250 g low fat yoghurt
1 egg
25 g extra virgin olive oil
1/2 teaspoon salt
1 teaspoon bicarbonate of soda

To make the dough, albeit Nigella tells you how nice is to knead, I've used my Kenwood chef and knead all together with no effort at all! I'm a lazy girl, after all!
If you dough is too stiky (it should be like a pizza dough) add more flour, little by little.
Transfer it in a bowl, close it either with film of lid, and let it rest for at least 20 minutes.

For the filling
200 g feta cheese
200 g robiola
125 g (1) mozzarella

Cut mozzarella in little cube. Crumble feta cheese, mix it with mozzarella and robiola (you can use ricotta or cresenza or stracchino).

Preheat the oven at 200° C.
Take a bowl of dough, roll it on a floured surface with you hands. Do the same with the rest of the dough. Oil 6 or 7 little cake pans (or a big one, or those little plumcake pans I bought last Saturday, all together with the little rounded pans...). Cover them with the rolled dough, add 2 tablespoon of filling, close each pie and cook it for 10 minutes.

Enjoy while still hot!

P.S. I know it looks like I'm making the entire recipe collection of Nigella's books, but I swear you I have other cookbooks! Simply I'm in a Nigella state of mind... Will it ever end??? Who knows...